Mix avocado with shallot, sun-dried tomatoes, cilantro and a pinch of salt and pepper in a medium bowl.
Place a wrapper on a flat surface, points facing top and bottom like a diamond. Spoon the avocado mixture in the middle, about two tablespoons.
Fold the sides in over the filling. Gently roll it up tightly. Wet the top edge of the wrapper with a little bit of water to seal it.
Repeat until the filling is all used up.
Heat up vegetable oil in a large heavy bottom pot like a Dutch Oven or you can fry them in a deep fryer or air fryer.
If you have a thermometer, it should be about 350ºF or 175ºC. If you do not, to test if the oil is hot enough, stick a wooden spoon in the pot slowly. If the oil steadily bubbles around the stick, it’s ready for frying.
Add the eggrolls. Fry them until golden brown and crispy on all sides. Serve hot with some Thai Sweet Chili Sauce.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/avocado-eggrolls/